My two current food obsessions, pomegranates and seaweed.

We made this last Sunday for Mother’s Day. So good for celebrations but equally great for any other day. And yes, that bright pink is completely natural and not enhanced by dyes or photoshop!

The recipe:

You’ll need one bag of lemons, one container of strawberries, filtered water and about a cup of sugar.

Cut off the tops of the strawberries and halve them before throwing in the blender. Roll the lemons on the counter before cutting to release the juices. Cut in half and squeeze into a separate bowl. Use all the lemons expect for one. Strain the juice into the blender to keep the seeds from getting in.

Add a cup of filtered water to start. Blend until smooth. Add another two cups of water and about a half a cup of sugar (you can add more later, it’s good to start with 1/2 and add to suit your tastes. I like my lemonade slightly tart). Blend another 30 seconds. Strain through cheesecloth or a nut milk bag. Cut the last lemon to garnish the glasses. Serves four.

Fresh salad with peppers, mushrooms, scallions, avocado, radishes, onions, and some romaine lettuce hiding underneath.

How gorgeous and delicious does this trio of Rose’ Wine, Moscato Wine, and Pomegranate jelly look?

via kittything etsy shop

Did anyone else eat more candy yesterday than they did last Halloween? Easter candy is so bright and fun! Also I am addicted to these chocolate covered sunflower seeds my boyfriend’s aunt always sends:

Eleven City Diner

Another Chicago breakfast favorite.

The Brown Sack

We love it for the macaroni and cheese, chocolate shakes and endless Phish posters.